Directions

In a large bowl mix cheeses, spinach, onion, eggs and dill. Set aside.

Remove half the phyllo from the package. Cover with damp cloth. Lay one sheet of dough in a 9X13 baking dish, brush with melted butter. Repeat until the half of the dough has been used. Pour on the spinach/cheese mixture and level with spatula. Top with remaining half of the phyllo dough, brushing each sheet with butter.

Bake for 20 minutes or until golden brown and 'puffy'.

Cut and serve. This is for main course, you can also do in small triangles of dough for an appetizer, but that's too much work for me!

This freezes very well.

Reviews

Most Helpful

Greek Spinach Pie (Spanikopita)

55

I'm reviewing this while having a warm leftover slice of this for breakfast! This is something I will make over and over, I can tell. I made a few changes, based on what I already had on hand: subbed ricotta cheese for the cottage/cream cheese, used oregano instead of dill, and threw in a handful of toasted pine nuts. It's a dream of a veggie entree!

This is a great recipe and it's easy to make. Thanks for helping me get over the intimidation of working with phyllo dough. DH really liked this dish and I can see where it could be a nice appetizer or be served as a light meal. Will definitely make this dish again. Made for Fall PAC, 2012.